Yields 4 to 6 servings
My good friend and recipe tester Jenny Piccolo tried out this recipe, and she raved that it became one of her personal all-time, hall-of-fame favorites. After that kind of praise, I knew it had to be included in the book. Hope you love it as much as she does!
For the Salad:
2 cups thinly sliced red cabbage
1 cup grated carrots
1⁄4 cup packed chopped cilantro
For the Dressing:
1 avocado, peeled and pitted
1 tablespoon lemon juice
1⁄4 cup unsweetened plant-based milk
1–2 teaspoons minced garlic (depending on your garlic preference)
1–2 tablespoons Dijon mustard
1⁄2 tablespoon agave, brown sugar, or maple syrup
1⁄2 teaspoon salt
1⁄8 teaspoon freshly ground pepper
1⁄2 jalapeño, seeded and minced, added in step 2
2 tablespoons diced red onion added in step 2
1–2 teaspoons soy sauce added in step 2
In a large bowl, mix the cabbage, carrots, and cilantro.
In a food processor or blender, blend together the avocado, lemon juice, milk, garlic, mustard, agave (or another sweetener), salt, and pepper until smooth.
Pour the dressing over the salad and toss well to coat.